Fall is my favorite season of the year, as the leaves change and bring such vibrant colors to our landscape. Fall’s arrival has also brought some chilly temperatures with it, making it the perfect time to enjoy a warm cup of soup.
We had our first harvest of leeks this week, which are in the onion family for those of you who have not cooked with leeks before. Leeks are used in a lot of French cooking and have a sweeter delicate flavor. Make sure you clean them very well, as dirt will get trapped between the layers. This potato leek soup is delicious pared with crusty bread or a nice fall salad.
Tip: How to clean leeks: Using a knife, trim 1″ off the top and bottom of the leek. Cut the leek in half length wise. Remove and discard (or compost) the outer layer of the leek. Rinse each layer of the leek under cold water, making sure all dirt is removed.
Potato Leek Soup
- 4 c. diced peeled potatoes
- 1/2 c. diced celery
- * 2 medium leeks, light green & white parts diced
- 2 c. vegetable broth or stock
- 1 vegetable bouillon cube
- 1/2 tsp salt
- 2 c. milk
- 1 c. sour cream
- 2 TBSP flour
- * 1 TBSP chives, chopped
Combine the potatoes, celery, leeks, broth, bouillon cubes and salt in a large saucepan. Cover and cook for about 20 minutes or until potatoes are tender, not mushy. Add 1 c. milk, heat.
In a bowl, whisk the sour cream, flour, 1/2 TBSP chives and remaining 1 C. milk together. Stir sour cream mixture into soup base gradually. Cook over low heat, stirring constantly until thickened.
Using an immersion blender, puree half the soup mixture or until the consistency you prefer. I prefer some potato chunks, but mostly pureed, as this helps to thicken the soup. If using a stand blender, fill blender half full and puree in batches. Top soup with remaining 1/2 TBSP chives. Enjoy!
Yield: 7 cups
*items from Midwest Vegetarian garden